16 sensational stuffed capsicum recipes

Nici Wickes bulghur wheat-stuffed capsicums are perfect for a vegetarian meal or to accompany your meat meal. If you’re not familiar with the grain bulghur wheat, this recipe is a great introduction to it

Stuffed sweet peppers make a tasty, speedy weeknight meal, and this recipe is no exception. Filled with hearty lamb and feta couscous, this recipe is sure to become a family favourite

Serve these heavenly stuffed capsicums packed full of savoury mince and rice. Not only do they look incredible, they taste amazing. Have one each as a starter, or two as a hearty main meal.

Mexican rice stuffed capsicums

Whole roast capsicum stuffed with Middle Eastern beef and couscous mix from Australian Women’s Weekly.

The name tapenade derives from tapeno, the Provençal word for capers, a vital ingredient in this tangy condiment that perfectly complements goat cheese. Note

Fragrant and flavourful Thai-styled stuffed capsicum; great for snacks, sharing or side dishes.

Use cheaper green variety of capsicums and add 2 tablespoons sultanas to lamb mixture for sweetness. Note

You can use the same mixture to stuff zucchini, eggplant or small pumpkins. Note

Use yellow capsicum instead of red; chopped regular roma tomato instead of mini. Note

Meat lovers: Replace butter beans with 200g cooked mince. Make ahead: Stuff capsicums up to 4 hours ahead. Cover, then refrigerate. Bring to room temperature to grill. Note

Quinoa is the seed of a native South American plant. You can find it in the health-food section of most supermarkets. If unavailable, use couscous. Note

Julie Biuso shares her crafty, clever ways to turn out fabulous meals night after night